firstly dry roast 1 cup peanuts on medium flame.
roast until the peanuts turn crunchy and start to leave their skin.
cool the peanuts completely and transfer to a blender.
in the same tawa heat 1 tsp oil and roast 3 clove garlic.
roast until golden spots appear on garlic.
further add 1 tsp cumin, small piece tamarind and few curry leaves.
roast until the curry leaves turn crisp.
transfer the roasted spices to the same blender.
also, add 1 tsp chilli powder, ½ tsp jaggery and ¾ tsp salt.
pulse and blend to a coarse powder. do not blend continuously, as peanuts will release oil and turn paste.
finally, store peanut chutney powder / shenga chutney pudi in an airtight container and enjoy with jolada rotti.